Middle Eastern Pizza
Serves: 6
Llewellyn Gorczany
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tsp
Garlic Powder1 medium
Eggplant (cubed)1 tsp
Ground Cumin4 cloves
Garlic (minced)1 large
Red Onion (thinly sliced)3 cup
Feta Cheese (crumbled)Directions:
1
Make the sauce: Heat the olive oil in a saucepan over medium-high heat
2
Add the onion and cook until soft, 5 to 7 minutes
3
Add the garlic powder, sumac and tomatoes and cook until thickened, about 20 minutes
4
Season with salt and pepper
5
Make the pizza: Preheat the oven to 500 degrees F
6
Drizzle a rimmed baking sheet with 2 tablespoons olive oil and stretch the pizza dough to fill the pan (it doesn't have to be perfect since this is a rustic pizza)
7
Brush the dough with olive oil and bake until just golden, 10 to 15 minutes
8
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat
9
Add the eggplant and cumin, season with salt and pepper, and cook until the eggplant is tender, 7 to 10 minutes
10
Add the garlic and cook 5 more minutes
11
Meanwhile, heat the remaining 1 tablespoon olive oil in a separate skillet over medium heat
12
Add the red onion and cook, stirring occasionally, until caramelized, about 15 minutes
13
Reduce the oven temperature to 450 degrees F
14
Top the crust with 1 cup sauce, the mozzarella, eggplant mixture, caramelized onion, olives, sun-dried tomatoes and feta
15
Return to the oven and cook until the cheese melts and the crust is golden brown, 15 to 20 more minutes, brushing the crust with olive oil halfway through
16
Remove the pizza from the oven and brush the crust with olive oil again
17
Top the pizza with the mint
18
Photograph by Kang Kim